Irish Soda Bread

1.5 cups + 1 tbsp flour
1/5 cup whole wheat flour
1/2 cup currants
2 tsp caraway seeds
2 tsp lemon zest
1 tsp baking soda
1/2 tsp salt
1 cup low fat buttermilk
3 tbsp honey
1 tsp sugar

Preheat oven to 350. Spray baking sheet with non-stick spray.

In a large bowl, combine flours, currants, caraway seeds, lemon zest, baking soda and salt. In a small bowl, combine the buttermilk and honey. Pour over the flour mixture. Stur until the flour is just moistended (do not overmix).

Lightly sprinkle a work surface with flour. Turn out dough. Flour your hands and knead dough lightly 7 times. Form into a 7 inch round loaf. Place on baking sheet. With a sharp knife slash a cross in the top of the bread. Sprinkle top with sugar.

Bake in upper 1/3 of oven for 40-45 mins or until toothpick comes out clean.

Remove from pan. Best served warm with butter.

Per serving (1/10 loaf)
137 cal
1 g fat
2 g fiber

2 points

Rosemary Chicken with Wild Rice

Makes 6 servings

1 cup wild rice
1 tbsp olive oil
2 garlic cloves, minced
1.25 pounds skinless boneless chicken breast, cubed
2 carrots, diced (optional...at least to me)
2 tbsp finely chopped fresh rosemary or 1 tbsp dried
1/4 cup + 2 tbsp orange marmalade
1/4 cup dijon mustard
1/8 tsp freshly ground pepper

1. Cook the wild rice according to package directions

2. In large non-stick skillet heat olive oil over medium heat. Add in garlic and saute until golden (~2 mins). Add in chicken and carrots and saute, stirring frequently. Stir in rosemary. Cook until chicken is cooked through.

3. Stir in marmalade, mustard and pepper. Cook until heated through. Add the rice, toss to combine.

Per serving (generous 1 cup):
304 cal
6 g fat
3 g fiber
Points: 6

*I tried this one tonight...minus the carrots of course. Probably a 6/10. The orange and mustard were an interesting compliment to one another. Tangy and sweet.